Description
An easy side dish made with frozen tater tots, cream of mushroom soup, sour cream and cheddar cheese, topped with buttery, crunchy cornflakes. Make it in the oven or slow cooker!
Ingredients
Scale
- 16 oz tater tots
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 cup shredded cheddar, divided
- 1 cup cornflakes, crushed
- 2 Tbsp melted butter
Instructions
Oven Instructions:
- Heat oven to 375° F. In a mixing bowl stir together the tots, soup, sour cream, garlic powder, onion powder, black pepper and half of the cheese.
- Spread the mixture in a greased 8×8 inch baking dish.
- Stir the crushed cornflakes and melted butter together and set aside.
- Bake for 30 minutes. Sprinkle the cornflake mixture over the top.
- Bake for 20 more minutes. Sprinkle the remaining cheese on top and bake for another couple of minutes until it melts.
- Serve and enjoy!
Slow Cooker Instructions:
- In a mixing bowl stir together the frozen tater tots, soup, sour cream, garlic powder, onion powder, black pepper and half of the cheese.
- Spread the mixture in a greased 2- to 3-quart slow cooker.
- Cover and cook on high for 3–4 hours, or until the tater tots are tender and the mixture is hot and bubbly.
- Sprinkle the remaining cheese over the top. Cover and cook for another 10 minutes, until the cheese melts.
- Meanwhile, melt the butter in a skillet over medium heat. Stir in the crushed cornflakes and cook for 2–3 minutes, stirring frequently, until golden and toasted.
- Sprinkle the buttered cornflakes over the casserole just before serving.
- Serve and enjoy!
Notes
Double to make a 9×13 inch pan.
- Category: Side Dish
- Method: Oven
